Shrimp Fettucine Sauté Courtesy Of: Sysco Corporation Shrimp Fettucine Sauté 24 4lbs. 8 oz. Arrezzio fettucine noodles, dry 3 gals. Sysco Natural fresh spinach leaves, collard greens, bok choy or mustard greens, cut in 3 1-1/2 qts. Chicken or fish broth 3 lbs. Portico Bounty large shrimp, peeled and deveined 2 cups Sysco Imperial mushrooms, sliced 2 cups Sysco Imperial green onions, sliced 4 cups Sysco Imperial ripe California olives, halved 1-1/2 lbs. Spreadable garlic and herb cheese 1. Break noodles in half lengthwise. In a large stockpot or steam-jacketed kettle, cook fettucine according to package directions, stirring in spinach (or other greens) in the last 1 to 2 minutes of cooking time; drain and rinse. Keep warm.
2. In sauté pan, heat broth to boiling. Stir in shrimp, mushrooms and green onions; cook 3 to 4 minutes. Stir in olives and cheese; heat through. Blend olive mixture into fettucine.
3. For each serving: Portion 2 cups into pasta bowl or onto plate.